I’m very excited. LFern is on her way over with some sourdough starter for me. Here’s her first loaves:
She started it from scratch, so I’m getting the shortcut version. She based her recipe on this guy. We’re both kinda smitten:
I’ll update as I go. I’d like to make rolls first.
Made my first batch of summer potato salad in my Multi-Pot. Recipe here.
Not surprisingly, I don’t have a lot of processed food in the house. I generally make things from scratch. And this week I was really craving something sweet and there was not a cookie or candy bar in sight. Luckily, I keep a LOT of ingredients in the house. There are always chocolate chips, nuts and raw coconut flakes in the cupboard/refrigerator.
I didn’t have the time to make cookies, so these bars were born.
Dark Chocolate-Caramel-Walnut Bars
- 1 stick (1/2 cup) butter, melted and slightly cooled
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1/2 tsp baking soda
- 1/8 tsp dash of salt
- 1 tsp vanilla
- 1 1/2 cups flour
- 8 oz 60% Cacao Bittersweet Chips
- 1/2 cups walnuts, roughly chopped
- 4 oz of caramel chips
- shredded or flaked coconut (I use raw, unsweetened)
8×8 baking dish, bowl Continue reading
I really like to whip up quick flavorful dinners. Buffalo chicken is a favorite and I’m always experimenting with making it better. This time I tossed the chicken in seasoned potato starch and thought it was the ingredient that had been missing. It makes the chicken pieces crisp up nicely and added a depth of flavor beyond the sauce.
It is great served over rice, salad, mashed or baked potatoes, drizzled with bleu cheese dressing and a side of celery. All the flavor of wings without the prep time or mess.
Skillet Buffalo Chicken Bites Continue reading
We’re trying to do a vegetarian night a few times a week. This was one of my favorite creations.
Creole Vegetables with Black Beans and Rice
- 1 cup Jasmine Rice
- 1 -15 oz can no salt black beans (drained and rinsed)
- lime juice
- 1 tbsp olive oil
- 6 green onions, chopped (including greens)
- 1/2 each: green, red and orange pepper, diced
- 1 stalk celery, diced
- 2 carrots, diced
- 1-14 oz can no salt diced tomatoes
- salt to taste
I was telling a friend I was going to make Tahini shortbread cookies to use up the tahini I had leftover from the Tahini Walnut Rolls (recipe here). She asked if it was dairy free, because she’d like to make shortbread, but was avoiding dairy.
The original recipe wasn’t, but I thought I’d give it a try with just tahini. And then because I Iove coconut, I thought I’d do the same thing with coconut oil. So both of these are dairy free. Continue reading
Bixby really loves these
Scout’s training has really taken hold. While we’ve trained since day one, puppy brain limited her ability to focus completely. As she’s matured, training has grown with her. She had a very good week and I thought it would be good to have some really tasty training treats to reward her.
Bixby would do almost anything for these treats, so time to give it a try with Scout. I haven’t made them forever and had forgotten how easy they are. And how many they make. These should last us for quite a while. Continue reading
I’ll post the full recipe once I’ve completed this. I like to make sure it works first, LOL.
A friend is coming over for coffee this morning and I wanted to prepare a little treat. Luckily my friends are used to me experimenting on them. What I realized this morning, I really miss playing with recipes.
But at the moment, there is not a lot of time for that. I did have fun this morning doing this one and playing in the kitchen really is stress relief for me.
Stay tuned for the finished product. Until then…